Leave a Review

Reviews

users rating4/4

This was a fantastic dish... I made a few modifications but think the recipe stands on its own as written. I had purchased a roasted chicken so added about 2 cups chopped plus I added a small amt. of bacon for flavor. Reduced the heavy cream by half and subbed with half & half and whole milk. Didn't have leeks, so used shallots, and regular onion. Super easy dish to make. Also did not discard the chard stems... just removed them from the leaves, chopped them small and braised them first to get them tender, before adding the leaves. Works like a charm every time. Nothing is wasted. Want to make this dish again with spinach, and meatless.

Amazing. Totally amazing. I substituted 1T fresh thyme for the dried, but other than that followed the recipe to the letter. Texture, flavor were both perfect. The tart cooked in the stated time. Don't try to be cute the first time out--follow the recipe. You won't be sorry. Now please excuse me while I go wake up my husband from his food coma :)

great recipe! It came out well the
first time when I followed it
closely, but even better the second
time when I made some
modifications. I use two pre-made
pie crusts, whole-wheat. Add two
bunches of swiss chard or other
greens, and then followed the rest
of the proportions. It came out
heartier and healthier. All of my
picky eaters were happy with this
one, including my 2 year old. Great
way to sneak some chard or other
greens into their diet, they
wouldn't have eaten them otherwise.

Loved this recipe! I used a Pillsbury pie crust, and I added a head of roasted garlic to the leek & chard mixture before combining it with the egg mixture and my husband & I ate almost the whole thing in one sitting. Making it again tonight with the addition of some goat cheese and roasted beets.

I made it in a precooked pie shell and it was tasty. The thyme taste was a little strong. next time I would use less. I wish I had added cheese as suggested by other reviewers. Anyone who says that it is runny, it is due to substituting half and half or milk for the whipping cream.

Very nice tart. I blind baked the
puff pastry crust first and added 2 oz of
fresh goat cheese to the egg
mixture. I used the very expensive
Dufour puff pastry (10.49 per
sheet!) and it was just ok. I will
use the Pepperridge Farm pastry from
now on. Served as a first course
with each wedge accompanied by a
frisee salad with toasted walnuts
and a walnut vinaigrette. Quite a
hit at the dinner party.

This dish was AMAZING. I was sort of blown away, actually. Made it exactly as shown, except we used skim milk instead of cream for the healthfulness factor; it didn't seem to thin it out at all and if it affected the taste, I couldn't tell. Also (and this is small), we only had about 1/4 tsp of thyme left in the container so we supplemented with dried oregano. Only needed 10 minutes on the second cooking. Delicious as leftovers. Would make this again in a second.

O.K., so I turned this recipe into a
quiche. I just added a little freshly
grated parmesan and gruyere cheeses and
used a ready-made crust and it was
divine! I will put this into my
personal recipe collection and make it
again and again.

Everyone loves this tart! Make my own Pate Brisee for the crust...only takes a minute in the food processor. I prefer to substitute skim milk for cream...tastes just as good and you save a ton of fat calories. Usually saute a couple of sweet Italian chicken sausage links (1/2 lb) before the leeks and swiss chard and add walnuts or roasted red peppers. Great basic recipe to play with and make your own!